Hungarian green beans

Yield: 4 -6

Measure Ingredient
2 packs (10 oz) frozen green beans; fresh may be used; but do not use canned
2 tablespoons Butter; margarine or oil
½ cup Chopped onions
¼ cup Vinegar
2 teaspoons Sugar
\N \N Flour
\N \N Fresh dill; as desired

Cook beans in salted water until tender, not soft. Drain and set aside.

Heat oil; add onions and saute until limp; add dill. Add enough flour to make a roux. ( thick paste ) Add 1 cup of water , sugar and vinegar and stir while the sauce gets thick. Add drained beans, and mix. If too thick, add a little more water.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Dec 03, 1998, converted by MM_Buster v2.0l.

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